Baked walnuts and creamy blue cheese make this New Street Grill recipe the perfect autumn salad.
Ingredients (serves 2)
1 head white chicory
1 head red chicory
½ bunch watercress
10g oven-baked walnuts
25g Stichelton cheese (or any good quality blue veined cheese)
For the dressing:
50ml walnut oil
1 tsp Dijon mustard
1 tbsp double cream
1 tbsp white wine vinegar
salt and pepper
Prepare the chicory by slicing off the bottom part and separating the leaves into a bowl.
Mix together the mustard and white wine vinegar, then slowly whisk in the oil and double cream. Adjust the seasoning.
Add the washed and dried watercress, baked walnuts and crumbled Stichelton to the leaves and toss gently. Cut and core the pear, slice and add to the leaves.
Spoon the dressing over the salad and toss again.
Place into bowls and serve immediately.